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TARRAGON CHICKEN IN CLAY COOKER

  • Prep Time
    10 minutes
  • Cook Time
    1 hour and 40 minutes
  • Serving
    2
  • View
    3

This chicken was as tender and flavorful a chicken as I’ve ever had.  I absolutely loved it.  If you don’t have a Romertopf clay cooker, get one.  I’ve posted several recipes on this site using it.  It’s great for a night when you want some slow comfort food that’s also a breeze to put together.

Ingredients

Tarragon Chicken

    Directions

    Soak the clay pot in water in the sink for at least 20 minutes. You are putting the pot in a COLD oven. After you slide the cooker into the oven turn it to 450 degrees and check it after an hour and a half. I let it go another 10 minutes after that and my chicken was tender and juicy and falling off the bone!

    Step 1

    Sprinkle the chicken with salt and pepper, then with the dried tarragon flakes.

    Step 2

    Lay the sliced white onion over the chicken.

    Step 3

    Pour in the vinegar and the chicken stock. Cover the clay cooker.

    Step 4

    Slide the clay cooker into the cold oven. Turn it to 450 degrees and cook for an hour and a half or a little longer.

    Step 5

    Strain the juices from the chicken. De-fat the juices in one of those measuring cups with a spout and a little rubber stopper. Reduce the juices in a pot and add cream. Cook down until thick. Check your seasonings.

    Step 6

    Pour the sauce over and/or under the chicken

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